JPH0653050B2 - Sour flavor and its use - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

TECHNICAL FIELD The present invention relates to a sour flavoring agent used for producing a sour food product having a refreshing fermented aroma and taste and a moderately sour taste, a production method thereof, and a sour food product and a production method thereof.

[Prior art]

Conventionally, using a fermented product obtained by fermenting lactic acid bacteria and acetic acid bacteria, various sour foods have been produced, for example, in bread, Germany, Austria, of rye bread that is mainly preferred in Europe such as Switzerland. An example is given. Rye bread is also called roggen broth, black bread, livelet, or sagle bread, and although there is no clear definition, rye flour is used as a raw material to ferment the natural fungus that adheres to the rye skin and sourness. Bread having the above, or preserving the bacterial species attached to such rye epidermis, and fermenting using the original rye bread that has been repeatedly transmitted for these bacterial species In this way, it is made by a method of making a bread having a sour taste, and it is generally known as a bread having a blackish color and a strong sourness and usually a hard texture.

[Problems to be Solved by the Invention]

It is extremely difficult to control the growth and amount of bacteria required for good rye bread, and as mentioned above, because of the unique rye bread habit derived from the raw materials and manufacturing method, rye bread is
Japanese who are not familiar with eating usually tend to be shunned. Therefore, in order to adjust the strong sourness, to reduce the amount of addition of the original species of rye bread, or to adjust the strong sourness and to soften the hard texture, rye flour and wheat flour as raw materials, The rye bread is also produced by adding the above-mentioned rye bread original seed to. However, since the original type of rye bread has a strong sourness and does not have a taste or a refreshing fermented aroma that fits the taste of Japanese people, good rye bread could not be obtained even if these adjustments were made. In addition, the conventional method for producing the original seed of rye bread, i.e. seed revitalization, is a method in which only rye flour is used as a raw material, and the original seed is added to this and fermented for several days to leave a part as the original seed. In addition to rye flour, it has been known that, in addition to rye flour, when rice flour is added as is, it has a stronger sourness and an unfavorable fermentation odor. The present invention solves the drawbacks of conventional rye bread, provides a rye bread with a moderately acidic taste having a refreshing fermentation aroma and taste, and also provides other sour foods (hereinafter referred to as sour foods). It is an object to provide a method of obtaining.

[Means for Solving the Problems]

The present inventors, as a result of intensive studies to solve the above problems, rye flour used as a fermentation raw material, by further adding roasted wheat grain flour for fermentation, it could not be produced in the conventional method. It was confirmed that a bread with a moderately sour taste having a refreshing fermented aroma and taste could be prepared, and the present invention was completed by enabling application to various sour foods. That is, the present invention, at least, the original species containing lactic acid bacteria,
A sour flavoring agent obtained by fermenting rye flour and roasted wheat grain flour in the presence of appropriate water, and a method for producing the same. Further, the present invention is a sour food product which is a baked product of a dough containing the sour flavoring agent and a composition containing wheat flour as a main component, and a method for producing the sour food product. The original species used in the present invention are those that donate lactic acid bacteria, and those that impart a sourness such as lactic acid and other fermented aroma and taste by fermentation of the lactic acid bacteria.
As this lactic acid bacterium, Lactobacillus plantarum (Lac
tobacillus planntarum), Lactobacillus brevis (L
Actobacillus brevis) and Lactobacillus fermenti (Lactobacillus fermenti) are representative bacteria, and it is preferable that at least one or two or more lactic acid bacteria of these bacteria are present, and other lactic acid bacteria, For example, Lactobaci
llus delbrueke), Lactobacil
lus casei), Lactobacillus pastorianus (Lactoba
cillus pastorianus, Lactobacillus bunchineri (Lac
Tobacillus bunchneri) and the like are preferably used in combination because the refreshing fermented aroma and taste are increased, and for example, the original species of the Tyrolean region and Edel sour (trade name, manufactured by Torikoshi Flour Milling Company) are advantageously used. A particularly preferred lactic acid bacterium is the original lactic acid bacterium which is seeded using only rye flour as a raw material. Furthermore, in addition to the above-mentioned lactic acid bacteria, when yeast is allowed to coexist and is fermented, a refreshing fermented aroma and taste are increased, and therefore, it is mentioned as an extremely preferable embodiment. Usual baker's yeast can be used as this yeast, and examples thereof include live yeast (manufactured by Toyo Brewing Co., Ltd.) and dried active yeast (trade name; Fermi bread, sold by Toyo Brewing Co., Ltd.). The yeast may be contained in the original seed together with the lactic acid bacterium, but may be added separately from the original seed containing the lactic acid bacterium, and may be added in the fermentation with the roasted wheat grain flour or before it. The roasted wheat grain flour used in the present invention is the endosperm part of wheat, the germ part, the grain powder of each part such as the bran part, or the whole wheat grain that is made into fine wheat whole grains, which is roasted by heating, and the germ Part of the grain flour is not necessarily preferable because it has a strong odor and the roast condition is difficult, but it is particularly preferable to use whole wheat grain flour, and in order to further improve the texture in sour bread or the like produced using the sour flavoring agent. It is more preferable to use roasted wheat whole grain flour roasted as the roasted wheat grain flour. The above-mentioned roast conditions cannot be a fermented product that gives a proper sourness with a refreshing fermentation aroma and taste of the present invention when the roast is insufficient, on the contrary, when the roast is excessive, the roast odor strongly remains. Therefore, it is not particularly limited as long as it is a fermented product which is the object of the present invention or a sour food to which the fermented product is added, but the roast temperature is usually 110.
To about 160 ° C, more preferably 130 to 140
℃. The roasting time can be appropriately selected according to the roasting temperature, but it is usually 1 hour to 1 hour at 130 ° C.
It is about 20 minutes at 50 ° C. Further, as the rye flour used in the present invention, ordinary rye flour or grain powder may be used, and for example, commercially available rye flour (natural; trade name, manufactured by Torikoshi Milling Co., Ltd.) is exemplified. The flow of the production of the sour flavoring agent of the present invention is outlined below, but the production method is not limited to this. Preserved bacterial species-> Seed raising from rye flour (original seed)-
→ Primary fermentation using rye flour as raw material (preferably yeast addition)-→ Secondary fermentation using roasted wheat grain raw material- →
Sour flavoring agent A brief explanation will be given according to the above flow. First, in order to produce the sour flavoring of the present invention, it is sufficient to ferment the above-mentioned original seed and rye flour and roasted wheat grain flour in the presence of appropriate water, and in this case, the original seed and rye flour It may be carried out separately in the primary fermentation and the secondary fermentation of the fermented product of the primary fermentation and roasted wheat flour. As the fermentation conditions, suitable conditions can be selected, and for example, with respect to 100 parts by weight of roasted wheat grain flour, 7 to 20 parts by weight of rye flour, 60 to 70 parts by weight of water, and 3 to 5 parts by weight of the original seed are exemplified. It Furthermore, when skim milk powder is added to this composition, the acidity of the fermented product of the present invention becomes milder, so it is more preferable. About 4 to 8 parts by weight of skim milk powder is usually added to 100 parts by weight of roasted wheat grain flour. Good to do. When yeast is added, roasted wheat flour 10
About 0.01 to 0.1 parts by weight may be added to 0 parts by weight. These fermentation temperatures are usually about 15 to 35 ° C,
The fermentation time is preferably about 18 to 20 ° C., and the fermentation time can be appropriately selected. However, when the fermentation is performed separately from the primary fermentation and the secondary fermentation, the fermentation time of the primary fermentation is usually 10 to 18.
It is about 15 hours, preferably about 15 hours, and the fermentation time of the second fermentation is usually about 5 to 24 hours, preferably 1
For example, about 6 hours. Also, if you do it at the same time,
Usually, it may be fermented for about 10 to 35 hours. The fermented product produced by fermentation as described above is the sour flavoring agent of the present invention, and as described in Table 1 below,
It has a sweet fermentation odor with a slight acid odor and an ester odor, and is a yellowish brownish slightly moist particle with a pH of about 4.8 ± 0.2 at which umami and a slight sourness are felt, and does not form a strong mass.
These physical properties are distinguished from those of a fermented product prepared by using rye alone as a fermentation raw material and a fermented product prepared by using rye and roast untreated wheat grain flour as a fermentation raw material. As the sour flavoring agent of the present invention, the water content of the fermented product may be adjusted, but preferably the fermented product may be used as it is for the production of sour food described below, or under refrigeration at about 0 to 5 ° C or frozen. It may be stored and distributed below. The sour food of the present invention means a sour food that is a baked product of a dough containing the sour flavoring of the present invention and a composition containing wheat flour as a main component. In particular, after subjecting the dough prepared by using the Wasser flavoring agent of the present invention and a composition containing wheat flour as a main component to the dough to be subjected to a fermentation step or a puffing step, preferably a food to be baked, Preferable specific examples of sour foods include sour bread and sour lacquer, sour biscuits, sour pies, etc., which have moderate acidity. The sour bread means one produced by adding the sour flavoring agent of the present invention to a usual raw material for various breads such as French bread, loaf bread, croissant, and pizza crust, and then producing it according to a conventional method. Further, the sauer lacquer means the one produced by adding the sour flavoring agent of the present invention to a usual raw material such as cracker, dry bread, pretzel, etc., according to a conventional method. The composition containing wheat flour as a main component used in the sour food of the present invention refers to wheat flour or a mixture of wheat flour and other components, and the other components include, for example, cereal flour other than wheat, starch, and fiber. , Seasoning, shortening, baker's yeast, salt, skim milk powder, sugar, baking soda, starch syrup, water, etc. means a suitable mixture, as wheat flour, suitable strong wheat flour, medium strength wheat flour, weak wheat flour or a mixture thereof. Can be selected. The sour food of the present invention can be produced by preparing a dough containing the sour flavoring of the present invention and a composition containing wheat flour as a main component, and then baking the dough, according to the usual production method of the food. It should be carried out. For example, sour bread with the sour flavoring agent of the present invention can be produced by any of the seeding method and the straight method, but in the seeding method, for example, strong wheat flour, yeast, yeast food, water or the like is used. After production, in the kneading step, with respect to the medium seed prepared above, a suitable amount of strong wheat flour, sugar, salt, skim milk powder, shortening, water, etc., and the sour flavoring agent of the present invention are added and kneaded, After a great floor time, split,
Round, then take bench time to mold, mold,
Sour bread can be made by proofing (final fermentation) and baking. Further, in the straight method, for example, strong wheat flour, yeast, yeast food, sugar, salt, skim milk powder, shortening, water, etc., and the sour flavoring agent of the present invention is added and kneaded. be able to. The addition amount of the sour flavoring agent of the present invention can be appropriately selected depending on the type and taste of bread, but usually flour 1
About 10 to 70 parts by weight may be added to 00 parts by weight. Further, in the case of producing sauer lacquer, for example, after producing an ordinary medium seed with medium-strength flour, yeast, water, etc., in this kneading step, an appropriate amount of light-strength flour with respect to the previously prepared medium seed. , Salt, shortening, starch syrup, baking soda, etc., and the mixture is kneaded by adding the sour flavoring agent of the present invention, fermentation, spreading,
It can be manufactured by punching, cutting and firing. The addition amount of the sour flavoring agent of the present invention can be appropriately selected depending on the type and preference, but usually about 10 to 70 parts by weight may be added to 100 parts by weight of wheat flour. The sour food product of the present invention thus obtained has a sweet fermented aroma with a slight acid odor and ester odor, and a savory taste and a suitable sourness are perceived, particularly a sour flavor prepared using rough-drawn roasted wheat grain flour. The sour food with the agent is a preferable food having a light texture.

【Example】

Next, the present invention will be specifically described with reference to Reference Examples, Examples, Comparative Examples and Test Examples of the present invention, but the present invention is not limited thereto. Reference Example 1 To 1.6 g of the original seed (preserved strain of lactic acid bacteria in the Tyrol region), 45 g of rye flour (manufactured by Torigoe Milling Co., Ltd.) and 148 g of water were added,
The seeds were raised by statically culturing at 25 ° C for 8 hours to increase the amount of the original seeds. Example 1 The total amount of the original seed obtained by the seed raising of Reference Example 1 was changed to rye flour 42.
90 g, 44 g of dried active yeast (trade name; Fermi bread, manufactured by Toyo Brewery Co., Ltd.) and 34.5 kg of water, and 1 at 20 ° C
After static culture for 8 hours, the first fermentation was carried out. 58 kg of roasted rough wheat whole grain flour and 3 kg of skim milk powder obtained by roasting coarsely ground whole grain flour (manufactured by Nippon Flour Mills Co., Ltd., 8 mesh pass) in advance at 130 ° C. for 1 hour was added to the total amount of the first fermentation product, 20 kg The sour flavor of the present invention was obtained by statically culturing at 16 ° C. for 16 hours. Physical properties of the sour flavoring of the present invention,
It was as follows. For comparison, the physical properties of the rye fermented product of Reference Example 1 in which only rye was used as the fermentation raw material, and the physical properties of the fermented product of Comparative Example 1 in which rye and whole roast untreated wheat flour were used as the fermentation raw materials were listed. The sour flavoring agent of the present invention could be clearly distinguished from both Reference Example 1 and Comparative Example 1. Comparative Example 1 Roast coarsely ground wheat whole grain powder 58 kg used in Example 1
Instead of roast, 58 kg of coarsely ground wheat whole grain flour was used, and a fermented product was obtained in the same manner as in Example 1 below. Example 2 The rye flour 42 was added to the total amount of the original seeds prepared in Reference Example 1.
Instead of adding 90 g, dry active yeast 44 g and water 34.5 kg, rye flour 4290 g and water 34.5 kg
Was carried out in the same manner as in Example 1 except that the sour flavor of the present invention was obtained. Example 3 40 g of Edelsour (trade name, manufactured by Torikoshi Flour Milling Co., Ltd.) and 1000 g of roasted rough wheat whole grain flour, which was obtained by previously roasting rough ground wheat whole grain flour (manufactured by Nippon Flour Milling Co., Ltd., 8 mesh pass) at 130 ° C. for 1 hour, 80 g of rye flour and 50 g of skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd.) were put in and statically cultured at 20 ° C. for 16 hours to obtain a sour flavoring agent of the present invention. Examples 4 and 5 Breads were prepared by the seeding method of the bread to which the sour flavoring agents prepared in Examples 1 and 2 were added, respectively. That is, 1400 g of strong wheat flour, raw yeast (manufactured by Toyo Brewery Co., Ltd.) 4
0 g, yeast food (Toyo Brewing Co., Ltd.) 2 g, and water 800 g were kneaded in a 20-coat vertical mixer (Kanto Mixer Kogyo Co., Ltd.) at a low speed for 3 minutes and a high speed for 1 minute (the kneading temperature was 24 ° C. It was then 4 hours 27
Fermentation medium seeds were obtained in the fermentation room at ℃ (end temperature was 29
℃ was). Strong wheat flour 600g, sugar 125g, salt 50g, skim milk powder 50g, shortening 120g and water 500g.
Was added to 500 g of the sour flavoring agent produced in each of Example 1 and Example 2, and the whole amount of the intermediate seed obtained above was added to the mixture, and the mixture was mixed for 4 minutes at low speed, 5 minutes at medium speed, and 1 minute at high speed. (The kneading temperature was 28 ° C.). Leave this for 20 minutes, divide into 220g and round,
Molded after 15 minutes bench time, proof (final fermentation)
At 38 ° C and RH 85% for 60 minutes, then 20
The sour bread of the present invention was obtained by baking in an oven at 0 ° C for 35 minutes. Comparative Example 2 In Example 4, instead of adding 500 g of the Wasser flavoring agent of the present invention to the medium seed, 500 g of a rye fermented product obtained only from rye obtained according to Reference Example 1 was added, and the following Example 4 was used. A conventional rye bread was obtained in the same manner as. Comparative Example 3 In Example 4, instead of adding to 500 g of the sour flavoring agent of the present invention, 500 g of fermented rye and roast untreated wheat whole grain flour obtained according to Comparative Example 1 was added,
Thereafter, the same procedure as in Example 4 was carried out to obtain rye bread. Comparative Example 4 In Example 4, bread was produced without adding the fermented product of Example 1 which is the fermented product of the present invention. Test Example 1 Examples 4, 5 and Comparative Examples 2-4 were subjected to a taste test by 10 panelists. The evaluation items are fragrance, sourness, texture and comprehensive evaluation. The results are shown in Table 2 below, as in Example 4 of the present invention.
No. 5 has a moderate acidity and a refreshing fermented aroma and taste compared to the strong acid odors, acetic acid odors, bran odors and strong sourness found in the rye breads of Comparative Examples 2 and 3, and it is easy to eat, and sour The palatability increased as compared to Comparative Example 4 in which no flavoring agent was added. Further, sour bread using a sour flavoring agent prepared from lactic acid bacteria and yeast (Example 4) has a refreshing fermentation aroma as compared to sour bread using a sour flavoring agent prepared from only lactic acid bacteria (Example 5). However, it was more preferable. Examples 6 and 7 Breads to which the sour flavoring agents produced in Examples 1 and 2 were added were produced by the straight method. That is, 2000 g of strong wheat flour, dry yeast (trade name;
Fermi bread, sold by Toyo Brewery Co., Ltd.) 34 g, yeast food (made by Toyo Brewery Co., Ltd.) 2 g, sugar 125 g, salt 60 g,
160 g of skimmed milk powder, 100 g of shortening, 500 g of the sour flavoring agent of the present invention and 1360 g of water produced in Example 1 and Example 2, respectively, in a 20 coat vertical mixer, low speed for 3 minutes, medium speed for 3 minutes, and high speed for 2 minutes. Knead (upper kneading temperature was 28 ° C), then ferment this for 45 minutes in a 27 ° C fermentation chamber, 300 g
Divide into rounds and round, and after 20 minutes of bench time, mold into a submarine mold, final ferment for 45 minutes with a dry proofer at 30 ° C, cut the dough surface with a knife, and bake for 25 minutes in an oven at 210 ° C injecting steam. And sour bread of the present invention was obtained. Examples 8 and 9 Crackers to which the sour flavoring agent of the present invention prepared in Example 1 and Example 2 was added were prepared. That is,
Medium-strength flour 1400 g, live yeast (manufactured by Toyo Brewery Co., Ltd.) 5 g,
600 g of water was kneaded in a 20 coat vertical mixer for 4 minutes at a low speed (the kneading temperature was 24 ° C.), and then fermented in a fermentation chamber at 27 ° C. for 18 hours to produce a medium seed. . Then, 200 g of light wheat flour, 30 g of salt, 200 g of shortening, 30 g of starch syrup, 13 g of baking soda, Example 1
And 400 g of the sour flavor of Example 2 and 20 g of water
Was added to the medium seeds and kneaded at low speed for 5 minutes (the kneading temperature was 25
Fermentation was continued for 4 hours, and the thickness was extended to 2.5 mm with a reverse sheeter (Kamata Machinery Co., Ltd.). A hole (diameter 1 mm) was drilled with a pin roller, cut into a predetermined size, and baked at 260 ° C. for 4 minutes to obtain sauer lacquer. As a result of conducting the palatability test in the same manner as in Test Example 1, the sour food of the present invention also showed favorable results in the crackers as in the case of the bread. Examples 10 and 11 Strong wheat flour 2000 g, live yeast (trade name; Fermi bread, sold by Toyo Brewery) 40 g, sugar 60 g, salt 30
g, 100 g of shortening, 400 g of the sour flavoring agent of the present invention and 1080 g of water produced in Example 1 and Example 2, respectively, were kneaded in a 20 coat vertical mixer at low speed for 3 minutes, medium speed for 5 minutes, and high speed for 3 minutes. (The kneading temperature was 31 ° C.), then, this was fermented for 20 minutes, and divided appropriately according to the size of the crust and rounded,
Sprinkle with salad oil, after 20 minutes bench time, press for the first time with a press machine, ferment for another 15 minutes, press for the second time, and bake for 6 minutes in an oven at 220 ° C to obtain sour pizza crust. It was

【The invention's effect】

According to the present invention, it is possible to provide a useful sour flavoring agent capable of producing a sour food product having a refreshing fermented aroma and taste and having an appropriate sourness.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kiyoshi Iida 1 of 700 Makinosato, Shuzenji-cho, Takata-gun, Shizuoka Prefecture (72) Inventor Atsushi Nagasawa 883, Mifuku, Mitsufuku, Ohito-cho, Tagata-gun, Shizuoka (72) Inventor Daichi Shuzo 3-3 Wada 3-39, Suginami-ku, Tokyo

Claims (9)

[Claims] 1. A sour flavoring agent obtained by fermenting at least a lactic acid bacterium-containing original seed, rye flour and roasted wheat grain flour in the presence of appropriate water. 2. The lactic acid bacterium comprises at least Lactobacillus
1 selected from the group consisting of Plantarum, Lactobacillus brevis and Lactobacillus fermenti
The sour flavoring agent according to claim 1, which is a lactic acid bacterium or two or more lactic acid bacteria. 3. A yeast is also allowed to coexist with the original seeds containing lactic acid bacteria, rye flour and roasted wheat grain flour.
(1) The sour flavoring agent described. 4. The sour flavoring agent according to claim 1, wherein the roasted wheat grain flour is roasted whole grain wheat flour. 5. A method for producing a sour flavoring agent, which comprises fermenting at least an ancestor containing lactic acid bacteria, rye flour and roasted wheat grain flour in the presence of appropriate water. 6. A dough containing at least a sour flavor produced by fermenting a lactic acid bacterium-containing original seed, rye flour and roasted wheat grain flour in the presence of suitable water, and a composition containing wheat flour as a main component. Sour food that is a baked product. 7. The sour food product according to claim 6, wherein the sour food product is bread. 8. The sour food is a cracker.
(6) The sour food described. 9. A dough containing at least a sour flavor obtained by fermenting a lactic acid bacterium-containing original seed, rye flour and roasted wheat grain flour in the presence of appropriate water, and a composition containing flour as a main component. A method for producing sour food, which comprises preparing and then baking.